A pork roast hot from the oven seems like a dinner for company, but if the roast is a boneless pork loin recipe with Italian seasoning, it’s easy enough to make any day of the week special.
By adding some vegetables to the roasting pan, almost the whole meal can be ready at once. And it’s such an easy gluten-free dinner!
This week I used a pork roast that had been tied by the butcher, as you see in the pictures. It is just two smaller pieces of boneless pork loin tied together to make one thicker roast.
After roasting the strings are easily cut so they can be removed before slicing. It doesn’t have to be a tied roast, though — often I use a single piece of pork loin for this recipe.
Looking for a lean but flavorful dinner that you can pack into great lunches tomorrow? Or one you can use the next day to make an easy supper that won’t even hint of leftovers?
A boneless pork loin roast is so lean that you almost have to add fat to make a thickened gravy with it, but don’t worry. This recipe makes a delicious gravy!
The most common complaint I hear when I make it is “why didn’t you make more?”